1. A treatise on adulterations of food, and culinary poisons: exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy ; and methods of detecting them Author(s): Accum, Friedrich Christian, 1769-1838 Publication: Philadelphia : Printed and published by Ab'm Small, 1820 Subject(s): Food ContaminationWine
2. Lectures on the adulteration of food and culinary poisons, the detection of poisons in general, and of adulterations in sundry chemical preparations, &c. used in medicine and the arts, with the means of discovering them: and rules for determining the purity of substances : delivered in the United States Military Academy Author(s): Cutbush, James, 1788-1823 Publication: Newburgh, N.Y. : Printed by Ward M. Gazlay, 1823 Subject(s): ChemistryFood ContaminationFoodborne DiseasesPoisons